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August 1, 2017

Tots for tots

Sneaking veggies into dinner just got easier.

By Sarah Jackson

Sarah Jackson is the Editor of Minnesota Parent magazine. She lives in Minnetonka with her 10-year-old son. Write her at editor@mnparent.com.

It’s zucchini season! Also known as summer squash, these green or yellow fruits are available at farmers markets now. Celebrate the season by turning them, skin and all, into kid-friendly tots — a great side for breakfast or dinner.

Zucchini tots

Ingredients

Oil or cooking spray

1 1/2 zucchini

1 large egg, beaten

1/4 medium onion, minced

1/4 cup grated cheddar cheese

1/3 cup seasoned breadcrumbs

1/4 teaspoon kosher salt

Black pepper to taste

Makes about 16 tots

Directions

Preheat oven to 400 degrees.

Spray or oil a baking sheet or a mini-muffin tin pan. If using a muffin pan, be sure to grease the depressions thoroughly to prevent sticking.

Grate the zucchini onto a clean dish towel or paper towels until you have one packed cup. Wring all of the excess water out of the zucchini.

Combine all the ingredients in a medium bowl and season with salt and pepper.

Scoop 1-tablespoon of the mixture in your hands and shape them into small ovals and place them on the baking sheet about an inch apart. If using mini-muffin tins, fill each muffin section to the top, pushing down on the filling with a spoon to make sure it’s compacted.

Bake for 16 to 18 minutes or until golden. If you’re using the baking sheet, turn the tots halfway through cooking.